Tropical Coconut-Pineapple Cranberry Muffins

Coconut pastries with pineapple and dried cranberries. Instead of a large cupcake, you can make portioned muffins. Instead of pineapples, you can use any berries.
cook time: 1h 30 min
Ethan Rowley
Tropical Coconut-Pineapple Cranberry Muffins

Nutrition Facts (per serving)

326
Calories
15g
Fat
40g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Sugar 125 g
Wheat flour 225 g
Butter 100 g
Eggs 2 pc
Baking powder 1 tsp
coconut flakes 20 g

Filling:

Cranberry 30 g
Pineapples 120 g

Recipe instructions

Step 1

Step 1
Dough. Melt the butter and cool to room temperature.

Step 2

Step 2
Grind the eggs with sugar until smooth.

Step 3

Step 3
Pour in the melted butter and stir.

Step 4

Step 4
Add coconut flakes and mix again.

Step 5

Step 5
Mix flour and baking powder in parts.

Step 6

Step 6
You should get a soft plastic dough.

Step 7

Step 7
Filling. Remove pineapples from syrup and cut into pieces. Wash and dry dried cranberries.

Step 8

Step 8
Place half of the dough into a silicone baking dish.

Step 9

Step 9
Scatter pineapples and cranberries on top.

Step 10

Step 10
Cover with remaining dough. Bake the cake in an oven preheated to 180°C for about 45 minutes. Cool the finished cake slightly, remove from the pan and sprinkle with powdered sugar.

Additional rubrics

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